Lv5
990 积分 2024-03-13 加入
Application of the global stability index method to shelf-life prediction and physiochemical characteristics analysis of enteral feeding formula during storage
3天前
已完结
Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula
5天前
已完结
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation
11天前
已完结
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
18天前
已完结
Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions
18天前
已完结
Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate
20天前
已完结
Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions
21天前
已完结
Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions
21天前
已完结
Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels
1个月前
已完结
Emulsifying properties of glycation or glycation-heat modified egg white protein
1个月前
已完结
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